While Mexican Riced Cauliflower easily fits into low carb, keto, paleo, and Whole 30 eating plans, that is not why it gets cooked in my house.
I have been trying to sneak more vegetables into our meals. When you live with a meat and potatoes kind of spouse, vegetables need to be, oh so carefully, eased into a diet.
This dish worked well for my purpose. It was the perfect side dish for chicken fajitas.
At first glance it even resembled the normal Mexican rice I normally serve with Mexican inspired main dishes.
This Mexican Riced Cauliflower recipes uses frozen riced cauliflower, but feel free to make your own. If you have read any of my other posts you know I am all about easy. Frozen riced veggies are what I would consider easy.
Cilantro Lime Rice is one of my requirements for a burrito or burrito bowl. If you like your meat spicy like me, then this is required to cut some of the heat.
There are probably thousands, if not more, recipes for cilantro lime rice floating around on the internet. But all of them seem to have the same ingredients, rice, citrus juice and cilantro. If you have read this blog from the beginning you probably already know that I cilantro is NOT one of my favorite foods or flavors!
I can eat cilantro in small, VERY SMALL doses. Since I make this recipe for myself generally, I do not use much cilantro. If you are a cilantro lover, then feel free to add more cilantro. I would just suggest that you taste your rice before adding more citrus juice or cilantro.
With Mexican restaurants being more abundant that any other international restaurants in any given town, you would guess that everyone likes it. Well, guess again. I have one in the household that doesn’t like Mexican food, at least the kind you get at a restaurant.
He will eat tacos and fajitas that I make at home, but they are not something I would consider remotely authentic. Taco meat made with a packet of seasoning or chicken marinated in a different packet of seasoning are not my idea of Mexican cuisine. But alas, I will make them just because both are easy and both will get eaten. Midwest Quesadillas are considered Mexican to this person who shall remain nameless, delicious and addictive, but certainly not Mexican.
Now my idea of a Mexican dish look more like this Beef Barbacoa piled up in a burrito or burrito bowl.
I don’t know if this is authentic or not. (I don’t know if Chipotle’s is authentic either, but it doesn’t stop me from eating there.)
This recipe for Corn and Roasted Poblano Salsa is perfect for topping burritos, tacos, or anything that needs a bit of sweet and spicy.
Roasting your poblanos before adding them to any Mexican inspired dish gives the dish a smoky flavor. It’s very easy to do. I no longer have a gas stove, I use induction. Induction cooks like gas in most instances, but when it comes to roasting things over an open flame I am forced to fire up the grill.
You can do this over a grill, just use a medium to low heat and grill the peppers on all sides until they are charred and have black blistered skin. You can also do this over a gas flame in the kitchen, or use a grill pan.